Cajun Beef And Pork Boulettes With Brown Gravy Food

RAGOUT DE BOULETTES CANADIAN MEATBALLS

Steps:

• Brown finely chopped onion in bacon grease.
• Add to ground pork along with celery, allspice, cinnamon, and cloves.
• Shape into balls about 1-1/2 inches in diameter.
• Roll in seasoned flour (flour, salt, and pepper combined).
• Drop meatballs into boiling beef broth.
• Reduce temperature; simmer for 1 hour.
• Thicken remaining stock with browned flour; season to taste.
• NOTES FOR THE COOK:.
• You may make beef stock or use boullion cubes and water.
• Browned flour is something our Mothers and Grandmothers made. It is very simple to make by just stirring several tablespoons of flour back and forth in a dry medium hot skillet. This type of flour will not thicken as quickly as plain flour because the heat breaks down the starch cells. It takes 3 tablespoons of browned flour to do the work of 1-1/2 tablespoons of plain flour. 'Flour may be browned in a hot oven' is what recipe says; I don't know about that; I think it could burn pretty easy.

CAJUN BEEF AND PORK BOULETTES WITH BROWN GRAVY

Steps:

• In a 4-quart stockpot, add the water and stir in the room temperature roux and bring to a boil. Start with 3/4 cup but add more roux if needed to achieve the desired thickness; boil for 5 minutes; reduce to medium.
• Combine all of the remaining ingredients, except for the garlic and red pepper flakes, and shape into 12 large balls.
• Insert a slice of the raw garlic into each meatball, pinch closed and roll the ball a bit more to tighten it.
• Put the raw meatballs in the sauce and once it returns to a bubble again, reduce the heat to a low to medium low simmer, and cook the meatballs for 1-1/2 to 2 hours.
• Sprinkle with a few dashes of dried crushed red pepper flakes and/or Cajun seasoning and serve over rice with some of the gravy.
• Add a side of steamed green beans or a nice garden salad to round it out.

SOUTHERN SMOTHERED PORK CHOPS IN BROWN GRAVY

Steps:

• Melt butter in a 3-quart saucepan over medium-low heat. Cook onion and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes. Remove onion and garlic and set aside.
• Stir flour slowly into butter. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat.
• Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper and brown in the hot pan, 5 to 7 minutes per side. Add gravy mixture from the saucepan. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

POPEYE'S CAJUN GRAVY RECIPE

Steps:

• Heat vegetable oil in a large saucepan over medium heat. Sauté hicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzard from the pan and let cool. Finely mince the gizzard after it has cooled.
• Combine ground beef and ground pork. Mix with your hands until well mixed.
• Add bell pepper to the saucepan and sauté it for 1 minute. Add ground beef and pork to the pan and cook brown. Mash meat into tiny pieces as it browns.
• Add water and beef broth to the saucepan, then immediately whisk in cornstarch and flour.
• Add remaining ingredients and bring to a boil. Reduce heat and simmer gravy until thick - about 30 to 35 minutes.